Slow Cooker Pork Chile Verde

Ingredients

• 1.36–1.81 kg (3–4 lb)pork butt or shoulder, cubed
• to tastesalt and ground black pepper
• 2.5 ml (½ teaspoon)ground cumin
• 15–30 ml (1–2 tablespoons)olive oil
• 311 g (11 oz)canned tomatillos
• 1 smallonion, chopped
• 4 clovesgarlic, minced
• 454 g (16 oz)salsa verde
• 283 g (10 oz)green enchilada sauce
• 113 g (4 oz)diced green chiles (mild, if preferred)
• 7.5 ml (1½ teaspoons)dried oregano
• 7.5 ml (1½ teaspoons)ground cumin
• 1.25 ml (¼ teaspoon)liquid smoke
• 45 ml (3 tablespoons)cornstarch
• 60 ml (¼ cup)water or chicken broth

Instructions

1. 1

   Season the pork

   Season the cubed pork with salt, ground black pepper and 2.5 ml (½ teaspoon) of cumin.

2. 2

   Brown the pork

   Heat 15 ml (1 tablespoon) of oil in a large skillet over medium-high heat. Brown the pork in batches without crowding the pan, adding more oil if needed. Transfer the browned pieces to the slow cooker.

3. 3

   Blend tomatillos

   Blend the tomatillos in a food processor until smooth, then add them to the slow cooker.

4. 4

   Mix the sauce

   Add the onion, garlic, salsa verde, green enchilada sauce, diced green chiles, oregano, cumin and liquid smoke to the slow cooker. Stir to combine.

5. 5

   Slow cook and thicken

   Cook on low for 6 hours or on high for 4 hours. About 1 hour before serving, stir together 45 ml (3 tablespoons) of cornstarch and 60 ml (¼ cup) of water or chicken broth, then mix this into the slow cooker. Cook for the final hour, adjust the seasoning to taste and serve.

What is chile verde?

Chile verde is a Mexican-style stew whose name means “green chilli”; its colour and tang come from green ingredients such as tomatillos and chiles. Pork is a common choice, cooked until tender in a savoury green sauce.

This version uses jarred salsa verde and enchilada sauce alongside blended tomatillos, making the sauce straightforward to assemble. Browning the pork first adds colour before the slow cooker does the longer cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 348 calories, 43g protein, 6g carbs, 15g fat.

The pork supplies most of the protein and much of the fat, while the small amount of carbohydrate comes mainly from the sauces, tomatillos, onion and cornstarch. Serve it with vegetables and a measured portion of rice or tortillas to round out the plate.

Choosing the pork

Pork shoulder: this cut suits a long, slow cook and becomes tender as it cooks. Cut it into similarly sized cubes so the pieces cook at a similar pace.

Browning: work in batches rather than packing the skillet tightly. The recipe calls for golden-brown pork, then transfers it to the slow cooker.

Building the green sauce

Tomatillos: blending the canned tomatillos until smooth gives the sauce an even base. Add them directly to the slow cooker after blending.

Jarred sauces: salsa verde and green enchilada sauce provide much of the seasoning and liquid, while the diced green chiles add another layer of green-chile flavour. The recipe specifies mild chiles as one option.

Getting the timing right

Low setting: cook the pork for 6 hours, as directed. On high, the method gives a 4-hour cooking time.

Thickening: add the cornstarch mixture about 1 hour before serving, then leave the slow cooker running for that final hour. This gives the sauce time to thicken.

Checking the texture

Pork: the recipe describes cooking the meat until tender. Check the texture towards the end of the stated cooking time, as slow cookers can vary.

Sauce: stir the cornstarch slurry in thoroughly so it disperses through the cooking liquid. Adjust the seasoning to taste just before serving.

Serving ideas

Serve the pork and sauce as a bowl of stew, or spoon them over rice to make a more substantial meal. Warm tortillas are another practical accompaniment.

For contrast, add a fresh side such as a simple salad or sliced vegetables. Keep any accompaniments separate until serving so the pork and sauce remain the focus.

Recipe notes & tips

• Cut the pork into evenly sized cubes for more consistent cooking.
• Brown the pork in batches so the skillet is not overcrowded.
• Add more oil only if the skillet needs it as you brown the batches.
• Blend the tomatillos until smooth before adding them to the slow cooker.
• Mix the cornstarch with the water or broth until smooth before stirring it into the sauce.
• Taste and adjust the seasoning after the sauce has finished cooking.

Variations

• Use chicken broth: choose it instead of water for the cornstarch mixture.
• Choose mild chiles: use mild diced green chiles for a gentler flavour.
• Adjust the heat: choose a spicier green chile option if you prefer more heat.
• Serve with rice: spoon the pork and sauce over rice for a heartier bowl.
• Add tortillas: serve with warm tortillas for scooping up the pork and sauce.

Common mistakes to avoid

• Crowding the skillet: the pork may not brown evenly; sear it in batches.
• Skipping the tomatillo blending: blend them until smooth before adding them to the slow cooker.
• Adding the slurry too early: stir it in about 1 hour before serving, as directed.
• Leaving out the final cook: allow the sauce to cook for another hour after adding the cornstarch mixture.
• Seasoning only at the start: adjust the seasoning to taste before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat until steaming hot, adding a little water or broth if the sauce has thickened too much.

Frequently asked questions